French-food

Tomato, Eggplant and Zucchini Gratin Recipe

Gratins are fabulous any time of the year because they can be made with almost any ingredient, and are ready in less than 30 minutes.

Our recipe takes inspiration from a classic French dish mainly revolving around eggplant, tomato, and of course zucchini. The result is a creamy main meal with a slight crunch around the corners, and packed with colour and taste.

RELATED: Classic Nicoise Salad

Ingredients

1/4 cup extra virgin olive oil

1 medium eggplant

1.5 tablespoon Herbes de Provence

Salt and freshly ground pepper

2 medium zucchinis

2 ripe tomatoes

1/2 cup freshly ground breadcrumbs

1/2 cup grated Parmesan cheese

Method

  1. Preheat the oven to 400ºF (200ºC), and sprinkle some olive oil over a pan lined with baking paper.
  2. Slice the eggplant into diagonals and lay each slice over the tray. Brush with oil, and sprinkle lightly with salt and Herbes de Provence.
  3. Bake for 10-15 minutes or until the eggplant is soft in the centre. Take them out to cool.
  4. Slice the zucchini and tomatoes, and spread them out evenly over the eggplant. Seeason with salt and freshly ground pepper.
  5. Arrange each slice so that the previous row is still visible, this will allow them to cook evenly.
  6. Sprinkle with Parmesan cheese, breadcrumbs, olive oil, and grated cheese before cooking in the over for 30-40 minutes. Remove only until the top is golden or the centre is nice and soft.

Image and Recipe via Food Beest, Blogher

January 21, 2015

Ham and Egg Crepe Recipe

There is no denying that eggs make the perfect breakfast recipe; packed with protein, and so quick and easy to prepare.

Create this classic French dish which takes all of 10 minutes to prepare, and add some ripe cherry tomatoes and avocado for some sweet and savoury flavour.

RELATED: Baked Eggs in Tomatoes Recipe

Ingredients

Crepes

1 cup and 2 tbsp skim milk

1 cup all purpose flour

1/4 cup and 2 tbsp water

2 large eggs

1/8 tsp salt

1/4 cup unsalted butter (melted)

Cooking spray

Filling

8 large eggs

5 ounces black forest ham slices

1/2 cup shredded mozzarella

1/4 cup green onion (sliced)

Method

  1. Preheat the oven to 400ºF (200ºC).
  2. Combine the milk, flour, water, eggs, butter, and salt into a blender.
  3. Warm a large non-stick skillet over medium heat, and add some of the batter.
  4. Cook until the edges begin to dry, then flip and cook for a few more seconds.
  5. Cook the bottom of each egg, then divide over each crepe with a few strips of ham.
  6. Fold the crepe into quarters, then transfer to the tray and sprinkle with cheese. Cook in the oven until the cheese has melted, and the egg yolk has tightened. Garnish with green onions, avocado, and sliced cherry tomatoes.

Image and Recipe via FestFoods

January 14, 2015